1 August 2012

Welcome Suppers to another edition of the Cooking Light Virtual Supper Club where each month we create a menu from the pages of Cooking Light magazine. If you would like to join us for one month throughout the year just send us a note and we will give you your choice of months to join in. This months theme "The Best of the Beach" was chosen by Sandi of Whistestop Cafe Cooking who is enjoying some time at the beach with her family. Hours spent scuffling along the water's edge, gazing at the waves or beachcombing, swimming, and fishing seems like the way to have total relaxation. Beating the heat beats working! I hope you are all keeping cool.

Lets see what our group has brought to the table for this months theme.

I brought along aTuna and Red Pepper Pasta Salad. This salad is perfect for taking to the beach since it contains no mayonnaise just a delicious lemony dressing studded with capers and the piece de resistance...tuna. I even used shell shaped concchi pasta. How perfect is that!Sandi of The Whistestop Cafe Cooking wows us withSalt Rock Roasted Shrimp with Lemon-Honey Dipping Sauce.Roasting shrimp atop a bed of hot rock salt cooks the shrimp evenly and helps hold in moisture. Because the shrimp are cooked unpeeled, the salt does not permeate, and the results are tender and juicy.

And to end our meal on a thirst quenching note, Giz of Equal Opportunity KItchen prepared Fresh Ginger Beer, just what we need on a hot day such as this.If you like ginger ale, you'll love this tangy ginger beer beverage. Add your favourite rum to create a memorable cocktail..

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, bell pepper, parsley, onion, celery, and tuna in a large bowl, tossing gently to combine.
Combine lemon juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.